Tuesdays with Dorie: Milk Chocolate Bundt Cake

Although Kristin of I’m Right About Everything chose Dorie’s Milk Chocolate Mini Bundts for TWD this week, here I present you not with multiple mini bundts, but with one mini-ish bundt. I do actually have a mini bundt pan, but it’s one of many, many things that have been boxed up in storage since we moved back from Australia. Our apartment is just not big enough for too many non-essentials, so I made do here by baking the full amount of batter in my 6-cup bundt tin. Still kinda mini, but really cute!

I don’t often bake with milk chocolate. It doesn’t give you that in-your-face chocolate flavor, but instead something more subtle and light. Sometimes that’s all I need, though, and much like when I made milk chocolate brownies, I found the flavor of this cake to be quite pleasant. I left out the nut swirl in the original recipe and used buttermilk instead of regular. My glaze started out a little wackadoo (something I think many of us experienced), but I smoothed it out with a couple spoonfuls of hot water. When I’m finally able to retrieve that mini bundt pan, and I make this again, I’ll try a ganache-style glaze instead.

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It looks great as that size! Oh, hot water was what I was supposed to use, I just added more corn syrup as I wasn’t sure. I will remember this next time, thanks for sharing that tip. Yours looks wonderful!

It looks beautiful! I have had stuff in storage for years, and I seem to bring it to my tiny apartment bit by bit. I didn’t have the pans for this either, so used mini ramekins and served them with caramel sauce.

Festive, delicious and chocolatey! Looks fantastic – I much prefer ganache myself, seems like a lot of folk had problems with the glaze. You’d never know it with yours though – fabulous! Nice “mini” bundt cake!🙂

Love the sprinkles on your Mondo Donut disguised as a mini bundt. Who knew? By the way thank you for rescuing most of us from the seized chocolate “glaze” conundrum. Worked like a charm and I can’t figure out why corn syrup was used in this amount of chocolate. Anyway, I’m sure Dorie will have something to say to us… hehe or maybe not. Guess she is really busy baking cookies. Think she is making them herself? Maybe you are helping her out. That’s the other secret right? hehe
I used buttermilk too. I kinda like buttermilk in my chocolate cake. Really tender/moist crumb. Currently I am dejunking my house, cleaning out. So I can have room. Go figure. Hope your kitchen toys don’t get too lonely. Very nice cake!
AmyRuth

There is something about bundt cakes that makes me smile. I love the shape and the big hole in the middle. Yes, like a donut. Great comparison. Many years ago I remember baking with milk chocolate, accidentally, once and really was taken aback by the result. I wondered what it may be a perfect flavour for, so this sounds like a good experiment to me!

Okay, so I’m just wondering how you get your bundt to look so deliciously appetizing coming out of the pan? I buttered and floured my bundt pan, but it came out looking kinda less appetizing than yours with spots of white. Help, please..share your secret!?

I used the full recipe in the book, but I baked it up in a 6-cup bundt tin, which is about half the size of a “normal” bundt tin. So if you are using a normal (10 to 12-cup, I think) bundt pan, I guess you’d probably have to double the recipe.